Garlic Studded Pork Roast with Creamy Grits Featured In Inside Northside Magazine
There’s no denying it’s fall. The air gets a little crisper with each passing day, and tasty fall dishes begin to appear. After a season of warm weather grilling, it’s finally cool enough to turn on the oven. It’s the ideal time to invite some friends and share a cozy meal filled with the comforting flavors of fall. These recipes appeared in the Sept/Oct 2021 issue of Inside Northside Magazine.
This garlic studded roast is easily prepped and slow roasted until fork tender and falling off the bone. Serve it on a bed of creamy grits to capture all those garlic infused juices. If you’re lucky enough to have leftover roast, it can easily be shredded or chopped. The flavorful leftovers are a great addition to crowd pleasing favorites such as pulled pork sandwiches or loaded nachos. When there’s a chill in the air and you’re craving roasted dishes, turn on the oven because after all, fall is the official start of roasting season.
Garlic Studded Pork Roast
Servings: 8
6 lb. Boston Butt Pork Roast
10 cloves garlic
2 Tablespoons chili powder
1 Tablespoon kosher salt
2 teaspoons black pepper
1 1/2 cups water, divided
1 red onion, thinly sliced
1 cup cilantro leaves and tender stems, coarsely chopped
special equipment: large Dutch oven with oven safe lid
1. Arrange oven rack to fit Dutch oven and lid. Preheat oven to 350°F.
2. With the fat cap side up, place the roast on a cutting board. Using the tip of a paring knife, poke 5 slits evenly spaced on the fat cap. Stuff a garlic clove in each slit. Flip the roast with the fat cap side down. Poke 5 slits evenly spaced on top and stuff with a garlic clove in each slit.
3. In a small bowl combine the chili powder, salt and pepper. Rub roast with the seasoning mixture until completely coated on all sides.
4. With the fat cap side up, transfer roast to a Dutch oven. Add 1 cup water to the bottom of the Dutch oven. Bake roast, uncovered, until the top is brown, about 45 minutes.
5. Add another ½ cup of water, cover with a tightly sealed lid. Bake until the roast is fork-tender, 3-3 1/2 hours.
6. Uncover and bake until the top of roast is crispy, about 15 minutes.
7. Remove from oven, and let roast rest 30 minutes before serving.
8. Reserve drippings to drizzle on sliced or pulled roast when serving. Just before serving, toss onions and cilantro together. Serve roast on a bed of grits and top with cilantro and onions.
Creamy Grits
Servings: 8
4 cups chicken stock
3 cups heavy whipping cream
1 ½ cups stone ground grits
1 ½ teaspoons kosher salt
1. In a 4-quart heavy bottom pot, stir stock, cream, grits and salt until combined.
2. Stirring frequently, cook on medium heat just until it begins to reach a boil. Immediately reduce heat to a simmer and stir well.
3. Cover pot and simmer, stirring only if needed, until grits are softened, 20-30 minutes.
4. Turn off heat, stir and let sit covered until grits are tender and thickened, about 20 minutes.
